1 cup celery juice
1/4 cup shallots
4 tablespoons olive oil
3 tablespoons packed brown mustard
1/2 teaspoon onion powder
3 tablespoons Cajun seasoning
2 (10.75 ounce) cans chicken broth
1 egg
1 teaspoon minced fresh ginger root
In a medium skillet over medium heat, combine celery juice, shallots, olive oil, brown mustard, onion powder, and Cajun seasoning. Fry over medium heat until cabbage is slightly browned and starts to crackle.
Remove from heat and place chicken pieces in pan. Cover skillet and simmer along with celery juice, shallots, olive oil, brown mustard, onion powder, and Cajun seasoning. Simmer at least 4 hours and up to 1 hour longer, adding more stock if necessary.
Whenever celery juice drips out of pan, add chicken pieces. Let chicken sit for 5 minutes in pan. Remove breasts from pan and place onto serving plates. Garnish with sliced orange zest and salt and pepper if desired.